- 1 medium can of light tuna in olive oil
- 1 tomato
- 1 zucchini
- 1 onion
- 200 ml of evaporated milk
- 3 eggs
- Olive oil
- Salt and pepper
- For the dough: 150g of flour, 75g of butter
Put flour on the marble shaped volcano in the center and put the butter into small tacos, a little salt and 2 or 3 tablespoons of water. Work slightly mass linked to a paste. Let stand 30 minutes.
Next, we stretch the dough with a rolling pin and line it with a cake mold. Punctured the bottom with a fork and put to bake for 8 minutes.
Cut the onion and fry in olive oil over low heat until it starts to be tender. Add the tomato and zucchini cut into slices and sauté.
Remove the mixture from the heat. Drain the ingredients and mix them with the light tuna in olive oil. Put the mixture on the cake.
Beat the eggs, add evaporated milk and season with salt and pepper. Cover the cake with this cream and cook in the oven, at medium temperature, for approximately 45 minutes.